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Parmesan Crusted Salmon is on the table in under 15 minutes, topped with a golden, five-ingredient crumb that is packed with flavor. It is restaurant quality baked salmon made right in the comfort of your own kitchen.
Garlic, parmesan, and juicy salmon. What’s not to love? This oven baked salmon is one of our absolute favorites. It sits proudly alongside other easy sheet pan salmon recipes on the blog like our Honey Garlic Butter Salmon (now with a video!), Lemon Garlic Baked Salmon, and Honey Garlic Salmon. Quick, simple, and bursting with flavor, it tastes like something straight out of a professional kitchen.
Why This Parmesan Crusted Salmon Works
This Parmesan Crusted Salmon delivers on every front—crispy, buttery, and bursting with flavor in every bite. The garlic parmesan crumb turns golden and crunchy in the oven, adding a beautiful contrast to the tender, flaky salmon underneath. And with just a handful of ingredients, it’s proof that simple really can be spectacular.
It’s also incredibly fast and fuss-free. From prep to plate in under 15 minutes, this recipe makes an easy weeknight dinner feel like something special. Whether you’re entertaining or just craving something satisfying, this one brings restaurant-level flavor with barely any effort.
What Goes Into This Recipe
This crusted salmon recipe comes together with just a few everyday ingredients, but the flavor and texture feel anything but ordinary. That golden crust over tender salmon is all thanks to the perfect combination of simple pantry staples.
You’ll need:
- Salmon fillet – rich and flaky, it serves as the perfect base for the crispy topping
- Parmesan cheese – adds a salty, nutty layer of flavor that browns beautifully in the oven
- Breadcrumbs – create a golden, crunchy crust that holds all the flavor together
- Garlic – infuses the topping with deep, savory notes that complement the salmon perfectly
Note: Please see recipe card at bottom for full ingredient list with measurements.
How To Make Parmesan Crusted Salmon
- Prep the Oven and Salmon: Position a rack in the middle of your oven and preheat to 400°F (200°C). Line a baking sheet with foil, place the salmon fillet skin side down, and set it aside.
- Make the Crumb Topping: In a small bowl, combine breadcrumbs, parmesan, parsley, and garlic. Pour in butter, season with salt and pepper, and mix until fully combined and evenly coated.
- Coat and Bake: Press the crumb mixture over the salmon. Lightly spray with cooking oil, then bake uncovered for 12–15 minutes, or until the salmon flakes easily.
- Serve and Enjoy: Serve hot with lemon wedges and an optional squeeze of juice. Pair with a fresh salad, steamed vegetables, rice, or creamy mashed potatoes.
This easy breaded salmon pairs beautifully with a mix of comforting and bold sides that round out the meal without overpowering the star of the show.
Try it with a scoop of Buttery Mashed Cauliflower for a creamy, low-carb alternative that still feels indulgent. For something cozy to start, a bowl of Butternut Squash Soup brings a touch of sweetness and warmth that complements the savory crust. And if you’re after a fun mix of flavors, serve it alongside Barbecue Soy Chicken Drumsticks—the smoky, tangy glaze contrasts deliciously with the crisp, cheesy salmon topping.
Recipe FAQ’s
A chilled white wine works beautifully with this Parmesan Crusted Salmon. Try a fruity rosé (sparkling if possible), Riesling, Pinot Gris, or White Pinot Noir. These all balance the richness of the crust and highlight the flavor of the salmon.
It typically takes 12 to 15 minutes, depending on the thickness of your salmon fillet. We like ours slightly pink in the center for a juicier texture. If you prefer it well done, go for the full 15 minutes or a little longer—just be careful not to overcook it.
Yes, you can. Just be extra gentle when transferring it to and from the tray, as skinless fillets can be more delicate. The crumb topping still holds beautifully either way.
Watch Us Make This Crispy Garlic Parmesan Salmon Right Here:
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Crispy Garlic Parmesan Salmon
Ingredients
- 2 pounds side wild salmon fillet
- 2/3 cup plain breadcrumbs
- 2/3 cup parmesan cheese grated
- 1/4 cup fresh parsley finely chopped
- 4 cloves garlic minced
- 1/3 cup butter melted
- 1 pinch salt
- 1 pinch pepper
- 2 lemon wedges to serve
Instructions
- Position a rack in the middle of the oven. Preheat oven to 400°F | 200°C. Line a baking tray / sheet with a large piece of foil. Place the salmon fillet, skin side down, on the baking sheet; set aside.
- Mix together the breadcrumbs, parmesan cheese, parsley and garlic in a small bowl. Pour in the melted butter; season with 3/4 teaspoon salt and 1/3 teaspoon pepper (or to taste). Using your hands (it’s easier than using a wooden spoon), mix the ingredients together until the breadcrumbs absorb the butter (about 40 seconds).
- Pour the mixture over the salmon, pressing it into the top until the fillet is completely covered. Lightly spray salmon with cooking oil spray for a golden crumb.
- Bake uncovered for 12-15 minutes (depending on the thickness of your fillet), until the crust is golden and the salmon is cooked and flakes easily with fork.
- Serve with lemon wedges and a squeeze of lemon (optional). Team with a salad, steamed vegetables, rice or mashed potatoes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I want to make this but I’m slightly confused. Is it a 2 lb salmon fillet or 4 lb?
It is a 2 lb filet.
Used this recipe for dinner tonight and it was excellent! Squeezed lemon juice into the sauce instead of serving with lemons on the side, but it worked beautifully. Might try this recipe again by broiling the salmon.
Woweee this looks amazing!! So glad to find your recipe!! Definitely looking forward to trying this!!
This was one of the best recipe blogs I have read! Not only does this recipe look delicious (dinner tonight!) but the side dish suggestions and wine pairing is brilliant! I also appreciate the nutritional facts at the bottom. Very useful and well rounded ?
Thanks so much for noticing all the small touches on my site! I am so glad that it can be a help for you! Thanks so much for sharing!
Wonderful recipe! Family really enjoyed it. Easy to make.
My husband and I LOVED this recipe! This is the first time I’ve ever eaten Salmon (much less cooked it) so I was sceptical but I really enjoyed it. I used Ritz crackers instead of breadcrumbs (I used less butter also) and I used Dill instead of Parsley which I think really complemented the Salmon. I will definitely be making this recipe again!
I first made this dish on Christmas day for our family of two. Mum and I nearly passed out it was sooo good and we gleefully gobbled up the leftovers the next day. Tomorrow I’ll be making it for 3rd time. So happy I finally got onto Pinterest and found this recipe. Looking forward to trying your other dishes (tuscan salmon and tuscan chicken!). Thank you for your recipe. Btw mum says this dish is better than any salmon dish she has had in a restaurant.
Jessica you just made my day! I’m so happy to read this, thank you so much for sharing!
I am happily building a repertoire of “Karina” recipes that are achieving heirloom status, as these are definitely not “one time” meals in our home. Last night I had my way with this amazing treatment for Salmon. My only deviation involved cooking just for 2. I used 2 (8 oz.) center cut Salmon fillets and made half of the topping. This was divided between the 2 fillets. I topped the fillets earlier in the day and kept them at the ready in our fridge. Based on another salmon recipe I make frequently, I roasted in a 425° oven for 10 1/2 minutes. This dish was a stunner. The topping insulated the Salmon, keeping it incredibly moist, even though fully cooked. Every delicious bite evoked all that I love about Escargot. Thank you Karina, and from our little family of 2, we wish you and yours a joyous and healthy holiday season.
Thank you so much for your comment Jeff! Wishing your little family a wonderful and safe Christmas and New Year!
I made this salmon yesterday and it was so so good. I used a little bit more Panko and Parmesan so it would cover the whole top and sides of the fillet. It cooked perfectly and the skin under it peeled off so quickly. Wish I knew how to add a pic. So easy to make, so quick and so good. What else do you need to try it?
I love your ideas for healthful food.I just sent a link to your blog to a young friend of mine who is just now taking cooking seriously. I think she will love your recipes. Thanks.
I, too, am a cancer survivor who has beaten all the odds and lived beyond all expectations. Good food must have had something to do with it. 😉